- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean (2 penalty points)
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3/23/2012 | 85 |
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Single-service articles, storage, dispensing (1 penalty point)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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3/23/2011 | 93 |
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